Roast the flaked almonds in a pan without fat and remove from the pan. Mix coffee and liqueur. Mix mascarpone, quark, sugar, vanilla sugar, lemon juice and half of the coffee liqueur mixture with the whisks of the hand mixer. Stir in 3/4 of the roasted almond flakes. Place two lady fingers on each plate.
Drizzle with the remaining coffee liqueur mixture. Spread some mascarpone cream on each. Dust with cocoa and sprinkle with remaining almond flakes. Decorate as you like with mint and chocolate rolls